23 minute read
Contributors
Prepping Mango and Papaya
Selecting
Both mangoes and papayas ripen well after they are picked. Look for fruit that yields to gentle pressure. Avoid brown or black spots, which could mean bruising. Most importantly, ripe fruit will have a pleasant perfume. If the fuit looks and feels nice, but still firm or hard, store at room temperature until soft. This will typically take a couple days. Ripe fruit can be stored in the refrigerator until ready to eat.
Peeling and Serving Mango
1. Trim off the mango top and bottom flat about ¼ inch. A mango is a bit unwieldy, and its smooth skin can make it difficult for a peeler or knife to make initial cuts. Trimming off the mango’s ends will help with this issue. Plus, after you trim the ends, you will get a peek at the shape of the pit, making it easier to cut later. 2. Use a peeler or knife to remove the skin. If the mango is very ripe, it might be challenging with a peeler, so stand the mango on its trimmed bottom side, and use a chef knife to carefully remove the skin. Slide the knife edge between the skin and the flesh of the mango in long smooth strokes from top to bottom, working your way around the mango until it is fully peeled. Discard the peels. 3. To cut, stand the mango on its trimmed bottom side. Use the information gained from trimming the bottom and top of the mango to show where the pit is, and make two cuts down on either side of the pit—try to keep the knife as close to the pit as possible. You will be left with two nice slices of mango. Discard the pit. (Or, if your house is anything like mine, give the pit to one of the impatient children waiting for the fruit, and let them messily nibble on any bits of fruit still clinging to the pit.) Then, slice the mango slices and use in the Tropical Fruit Mango Papaya Tart. Also enjoy cut into bite sized cubes and mix in with your favorite fruit salad.
Peeling and Serving Papaya
1. Peeling: Like the mango, trim a thin piece of the papaya top and bottom to give your peeler or knife better grip. Then peel the papaya from top to bottom all the way around and discard the peel. 2. Cutting: Slice the papaya in half lengthwise, revealing an empty cavity, similar to a melon, filled with black seeds. Use a spoon to scrape out the seeds and discard. Lay the papaya halves on a cutting board, flat side down, and slice ¼ inch slices for use in the tart, or cut in cubes and add to fruit salad. I like a squeeze of lime with papaya, as the flavor is strong and the acid cuts through, giving the fruit a lively balance. ■
NUTRITION (PER SERVING)
TROPICAL FRUIT MANGO PAPAYA TART
CALORIES: 710, FAT: 36G (SAT: 20G), CHOLESTEROL: 365 MG, SODIUM: 230 MG, CARB: 91G, FIBER: 2G, SUGAR: 68G, PROTEIN: 12G R o b i n A s b e l l spreads
the word about how delicious whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. She is the author of “Plant-Based Meats,” “Great Bowls of Food,” “Big Vegan,” “GlutenFree Pasta” and more.
T e r r y B r e n n a n is a
photographer based in Minneapolis, Minnesota, whose clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight—I love working with the creative team and, of course, sampling the wonderful recipes.”
P a t C r o c k e r is a pro-
fessional home economist and culinary herbalist with a passion for healthy food. Her knowledge and love of herbs has been honed over more than four decades of growing, studying, photographing, experimenting with and writing about what she calls “the helping plants.” In fact, Crocker marries the medicinal benefits of herbs in every original recipe she develops. Crocker has written 22 herb/ healthy cookbooks including “The Healing Herbs Cookbook,” “The Juicing Bible” and most recently, “The Herbalist’s Kitchen.”
L a r a M i k l a s e v i c s
began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. Her experience as a chef helps her make food as appealing on the page as it is on the plate.
J a s o n R o s s is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. He currently teaches the next generation of chefs at Saint Paul College Culinary School.
BURLINGAME 1477 Chapin Ave. 650-558-9992
GREENBRAE 270 Bon Air Center 415-461-1164
PALO ALTO 164 S California Ave. 650-323-8361
SAN BRUNO 22 Bayhill Shopping Center 650-873-8075
SAN FRANCISCO - CASTRO 4201 18th St. 415-255-8959
SAN FRANCISCO - PACIFIC HEIGHTS 2435 California St. 415-567-4902
SAN FRANCISCO - TWIN PEAKS 635 Portola Drive 415-664-1600
SAN MATEO 49 West 42nd Ave. 650-372-2828
SAUSALITO 100 Harbor Drive 415-331-6900
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CATERING & MEALS TO GO Let the Chefs at Mollie Stone’s make life a little bit easier! Order online for in-store pickup at catering.molliestones.com
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Delicious Diversity
W hether you enjoy sizzling steaks off the grill, vegan burgers, a crispy green salad or the option to mix and match meals, we have something for everyone in this issue and in store.
Are you a fl exitarian? Our feature on fl ex meals highlights ideas for plant-based dishes that include easy options to add meat, seafood or a plant-based protein depending on your dietary needs or tastes. This issue also features meaty recipes as well as tips for vegan barbecues that will make everyone happy this grilling season. We take leafy greens beyond salads and work them into a range of delicious recipes. Plus, get a taste of Scandinavia and enjoy summer hygge, making the most of the outdoors this season.
On the way to your local park or beach this summer, stop by Mollie Stone’s and check out what’s new in our stores. We have all of the products you need to have a fun, active lifestyle this summer. Tamira Franz, Director of Health and Wellness, highlights great fi nds—from vegan frozen treats and earth-friendly plant-based snacks to refreshing beverages and reef-safe sunscreen (page 10).
Summertime means that it’s local blueberry season! We are privileged to be one of the few retailers to offer Serres Ranch blueberries, which are grown in Mendocino County. For a few magical weeks, you can fi nd these plump, sweet blueberries in our stores. Brian Carter, Director of Produce, shares more (page 13).
Enjoy carefree barbecues with Mollie Stone’s ready-to-go marinated and prepped meat, seafood and veggies. Michael Tomasello, Director of Meat, Poultry and Seafood, highlights some of our offerings plus a great selection of marinades to help you add your special touches to the meals (page 12).
Summer is also the perfect time to whip up a big tasty salad for lunch or a light dinner. Patricia Jordan, Director of Deli, Bakery and Cheese dishes on some delicious grab-and-go options and we give you easy-to-make ideas for adding proteins, toppings and dressings that you can fi nd at your local Mollie Stone’s to help you make the healthiest, most delicious salads ever (page 14).
As the weather warms, Craft Beer Specialist Kiley Van Zant helps you keep your cool with a selection of beers that are perfect for the season (page 16).
And on those days you would like some help in the kitchen, keep in mind that we have a great selection of ready-made dishes in the deli and delectable sweet treats in the bakery for easy, grab-and-go options.
I would like to take this opportunity to share my continued appreciation for our family at Mollie Stone’s. Our staff has been working tirelessly to do their best for you. Each day they are ready to serve you, working around the clock to stock our shelves, clean our stores and support our customers—with a smile.
Thank you for choosing to shop at Mollie Stone’s. We hope you stay safe and healthy as you enjoy meals around your table.
Mike Stone Owner, Mollie Stone’s Markets
Favorite Finds
Celebrate summer with what’s new at Mollie Stone’s Markets
BY TAMIRA FRANZ, DIRECTOR OF HEALTH AND WELLNESS
S ummer will soon be in full swing. From the beach to the mountains or a backyard, in Northern California we are fortunate to have a wealth of places to enjoy longer days and warmer weather. On your way, stop by your local Mollie Stone’s and check out what’s new.
Did you know?
We continually search for exciting new products and trends. Whether lifestyle or dietary related, we cull through hundreds of items and choose the highest quality to stock our shelves. We also respond to customer requests for unique or diffi cult-to-fi nd items. If there is something you’re looking for, please ask a staff member or contact us at customerservice@molliestones.com.
From locally made frozen treats, plant-based snacks and refreshing beverages to reef-friendly sunscreen, we offer an exciting variety to support summer fun and active lifestyles that are good for you and good for the planet. Here, we share a few of our favorites that you can fi nd in your local Mollie Stone’s Market. ■
Stay Hydrated
Make sure you have plenty of refreshing beverages on hand to keep cool and healthy.
Nuun Hydration or Liquid I.V.
Grab your Hydro Flask re llable water bottle and add Nuun Hydration or Liquid I.V. Combat dehydration and fatigue with electrolyte drink mixes. Dehydration might cause headache, fatigue and dry skin and mouth. Unique, non-GMO formulas enhance rapid absorption of water and electrolytes, nutrients and vitamins into your bloodstream. Ideal for workout or as a hydration drink. Simply pick your favorite avor and add a packet to cold water.
DID YOU While uid intake recKNOW? ommendations vary ommendations vary according to such basics according to such basics as activity level, age and as activity level, age and weight, the minimum intake weight, the minimum intake suggested is eight 8-ounce glasses of water per day. During the summer months, it’s important to increase uid intake to counteract warmer temperatures, higher humidity, and increased activity levels.
DID YOU Upcycled foods are KNOW? made from ingredients made from ingredients that otherwise would that otherwise would have ended up in a food have ended up in a food waste destination. waste destination.
Go-To Snacking
Whether you’re hungry for a grab-and-go breakfast, post workout snack, a ernoon pick-me-up or healthy indulgence, we have you covered.
Sweet Nothings Plant-based Spoonable Organic Smoothies
Made of blended, real, clean ingredients, these frozen ready-to-eat healthy smoothies mix in organic fruits, nuts and seeds with no added sugar, and are dairy-free and gluten-free. Sweet Nothings has eliminated the prep, mess and cleanup for your daily smoothie routine—conveniently remove tine—conveniently remove from the freezer, wait 5 minutes and enjoy!
Green House Foods Plant-based Mini Donuts
These are u y and cakey chocolate glazed donuts made with simple, plant-based ingredients. A single serving of three mini donuts is packed with 10 grams of protein, 8 net carbs and only 1 gram of sugar. While relatively high in saturated fat, the fat source is plant-based (coconut and almonds). These contain no gluten and are dairy-free.
Pulp Pantry Pulp Chips
This women-owned brand is on a mission to build a better food system that bene ts people and the planet. The pulp from cold-pressed juice contains 95 percent of the ber from whole veggies. These snackable veggie chips are made with farm-fresh, ber-rich vegetables that are perfectly good but o en overlooked. By upcycling them into nutritious snacks, Pulp Pantry saves 38 gallons of water for every pound of produce sourced. These vegan snacks contain no grain, potato or corn.
Craig’s Vegan Cashew-based Frozen Dessert
Made with premium cashews and all-natural ingredients, Craig’s is 100 percent vegan, certi ed kosher and gluten-free.
Protect Your Skin
Before you head out for summer fun, remember to apply reef-friendly sunscreen!
All Good
This body care brand based in Santa Cruz County specializes in manufacturing high quality, ecofriendly skincare for the outdoors. As a Certi ed Woman Owned Business, All Good delivers on a promise of creating nourishing, restorative, protective sun care products every day using all-natural high performing ingredients.
DID YOU Terms like “reef-safe” KNOW? or “reef-friendly” or “reef-friendly” are typically used to are typically used to identify sunscreens that identify sunscreens that do not contain oxybenzone do not contain oxybenzone and octinoxate, two common UV-blocking chemicals that studies have shown to damage and potentially kill coral reefs in the oceans.
Grill-Ready Favorites
BY MICHAEL TOMASELLO, DIRECTOR OF MEAT, POULTRY AND SEAFOOD
It’s summertime and barbecue season is calling us to spend time with our family and friends while enjoying a tempting platter of grilled food. However, we recognize it’s challenging to crave our favorite food after realizing that it will take a lot of time to prepare it.
Here at Mollie Stone’s, we have everything prepared so you can spend less time cooking and more time with your guests! We have all your favorite marinated items ready for you to make your grilling experience as easy as a summer breeze. Just heat the grill, open the package, place the already marinated items on the grill and cook to perfection!
Our selection features something that every member of your family will love! Choose from a wide variety of kebabs, skewers, steaks, chicken, seafood, prawn skewers,and even veggie kebabs.
We have many marinades to provide your backyard barbecue with a true symphony of delicious flavors. Whether it might be Citrus and Lemon with its vibrant kick, Caribbean Jerk or the classic Black Pepper flavors, you are sure to love it all. Also try our more adventurous flavors like Georgia Style Peach for a sweet twist on a stone fruit season favorite, or our Jalapeño and Tequila to really get the party started! (See the box at right.)
Experience the flavors and unmatched taste with the amazing range of marinated items in the Meat and Seafood department of Mollie Stone’s Market. n
Marinade Guide
Choose from our wide selection of fresh, pre-marinated meat and seafood for flavorful grilling all season.
APRICOT SESAME TERIYAKI – Apricots and teriyaki are blended together for a delicious glaze. Perfect for stir-fry night too! BOURBON AND BLACK PEPPER – The taste of barrel-aged whiskey and pepper grounds seasoned to perfection. CAJUN — This Cajun style marinade may not necessarily be “spicy,” however, its unique spice blend with a touch of lemon grass will become one of your new favorites. CARIBBEAN JERK — This marinade will excite all your tastebuds. The islands’ heat is brought to life with a bold combination of allspice and chili. CARNE ASADA — Spicy ancho and jalapeño chilies are mixed into a smoky, picante sauce of orange juice, onions, garlic, lime juice, paprika, cumin and sea salt. CITRUS AND LEMON — The perfect balance of zesty and fruity. This marinade is filled with lemon, citrus and some cilantro. An excellent marinade for all poultry, meat and fish. FIERY ITALIAN — The perfect combination of chili powder, garlic and oregano that brings all the traditional Italian flavors to the table. GEORGIA STYLE PEACH — This is the ultimate blend of all the iconic Georgia flavors, featuring the juicy, sweetness of fresh peaches. HERB AND BUTTER — A mouthwatering marinade that is brought to life with a natural butter flavor infused with parsley, thyme and tarragon. JALAPEÑO AND TEQUILA — A combination of the distinct flavors of smoke and jalapeños, accentuated with a shot of tequila. MEDITERRANEAN — This is a medley of Mediterranean herbs and spices, complemented by some onion and finely chopped bell peppers. ROSEMARY AND HERB — Rosemary, accompanied by all your must-have herbs and spices. SMOKY ALABAMA — The Southern U.S. is known for its unique spicy, smoky grilling flavors, and this marinade brings all of these flavors together for a flawless taste. WILD GARLIC — Nothing like Wild Garlic when garlic is your favorite. Fine herbs, pepper and onion are added to make this marinade unique in its class.
Summertime Blues
Sing sweet praises for California blueberry season
BY BRIAN CARTER, DIRECTOR OF PRODUCE
I n summer, California blueberries, which are the second most popular berry after the strawberry, refuse to take a backseat to their freckled cousin. Blueberries are native to North America, and during their peak season in California, there are over 50 million pounds produced. These berries are no joke. They are some of the largest, sweetest and plumpest berries you will ever fi nd.
Blueberries as a Superfood
Blueberries are not only delicious and versatile, but they are also labeled as a superfood for all of their health benefi ts, including the following:
■ Low in calories and high in nutrients such as fi ber, vitamin C, vitamin K and manganese.
■ Antioxidants: Blueberries are considered to have one of the highest antioxidant levels of all common fruits and vegetables.
■ Reduce DNA damage: Studies have shown blueberries can neutralize some of the free radicals that damage your
DNA and may lead to cancer.
■ Protect cholesterol in your blood from damage: Blueberries can reduce levels of oxidation of “bad” LDL cholesterol, which is a risk factor for heart disease.
■ Anthocyanins in blueberries may have anti-diabetic effects, help fi ght urinary tract infections and reduce muscle damage after strenuous exercise. ■ Lower blood pressure: Studies have shown a 4 to 6 percent reduction in the blood pressure of high-risk people over an eight-week period after consuming only 2 ounces per day.
■ Brain function maintenance and memory improvement.
The bottom line is blueberries are incredibly healthy and nutritious. They are equally sweet and delicious enjoyed fresh or frozen.
Selecting and Storing
Choose berries that are completely blue. They should have a natural shimmery silver coating. Pick berries that are fi rm and avoid those that are soft.
■ Keep them refrigerated and do not wash until you are ready to use (or freeze).
■ Fresh blueberries can be frozen. Wash once you have thawed them and before you use them. ■
PICK FROM THE BEST
Serres Ranch Blueberries
For a few magical weeks beginning in mid-June, the Serres family—now in its h generation of farming—grows some of the nest tasting blueberries imaginable. Grown in the rich and fertile soil of Mendocino County, these large, succulent berries are only available for a few short weeks. Fortunately for us at Mollie Stone’s Markets, we are privileged to be one of the few selected retailers to o er these delicious berries.
The Salad Days of Summer
Simple, healthy salad options are easy at Mollie Stone’s
BY PATRICIA JORDAN, DIRECTOR OF DELI, BAKERY AND CHEESE
Want to know a simple, delicious way to get four servings of vegetables per day? Put together a nice, big salad. At least one sizable salad every day is the perfect way to get your daily servings all at once—giving you more options for other meals or snacks. And at Mollie Stone’s, we can help you make the healthiest, most delicious salads ever.
Whether you want to start from scratch or buy prepared salads, proteins, or precut veggies, these suggestions may help optimize health and overall well-being.
If you want to buy grab-and-go with zero work, you can. If you want to buy mix-andmatch components, you can. If you want to start from scratch, yes, you can do that too! At Mollie Stone’s we know that different households have unique needs and sometimes those needs change from day to day. We pride ourselves on having the best of the season at your fingertips for whatever you want to do for your lunch or dinner.
If you like to cook from scratch, you will find a wide selection of local, seasonal produce. Whether organic or conventional, our produce is selected with great care and passion.
For me, I start with dark greens. I love spinach but will eat any leafy green! Then I stop by our Delicatessen for freshly prepared foods and buy a great protein for the top—some grilled tri-tip or salmon, or flame roasted chicken breast, or beautifully cooked quinoa and feta with Edamame—the possibilities are endless.
One of my favorite salads is a beautiful piece of grilled salmon with shredded Parmesan cheese, chickpeas, tomatoes and olives
*Fresh-pressed juices are only available at select Mollie Stone’s Markets locations.
in a lemon vinaigrette. You can fi nd all these ingredients in our stores to put together at home. We also offer a wonderful premade option of this salad—our Grilled Salmon and Citrus Chickpea Salad, which is ready to buy in our Deli.
There is something in every food aisle of the store that you could choose as a salad topping. Add various ingredients and make it your way. We have a wonderful line of housemade dressings and our Mollie’s freshly baked rustic breads too. ■
How To Build a Great Salad
Who says salads won’t ll you up? They will when you plan it like you mean it! Pick your greens, then add:
COLOR — Tomatoes, carrots, beets, corn or radish PROTEIN — Hard-cooked egg, chicken, tri-tip, tuna, salmon, tofu and beans or legumes DELICIOUS FATS — Avocado, crumbled feta, goat’s cheese or blue cheese CRUNCH — Nuts, seeds, croutons, toasted chickpeas, or the last bits of the tortilla chip bag FRUIT FAVORITES —
Strawberries and citrus are great additions to salads and pair well with chicken or salmon and goat cheese, for example LEFTOVERS — Dice yesterday’s sweet potatoes or
Brussels sprouts, or add in rice or grains PANTRY ITEMS — Artichoke hearts or hearts of palm DRESSING — If you are a purist like me,
I love fresh squeezed lemon and a favorite fresh olive oil.
Patricia’s Summer Salad Tip
Top with Toasted Chickpeas: To toast canned chickpeas, heat your oven to 450°F. Meanwhile, drain and dry chickpeas with a paper towel, then lightly coat them in olive oil and any seasonings you desire. Place chickpeas on a sheet pan and bake until they are brown and crunchy, about 30 to 40 minutes. Remove from the oven and let them cool before using. They will keep in an airtight container for 1 week at room temperature and up to 4 weeks in the refrigerator.
The Brews of Summer
Keep it cool with deliciously refreshing beers
BY KILEY VAN ZANT, CRAFT BEER SPECIALIST
N ot all beers are summertime beer. When the sun is at high noon, and on most hot days, you probably don’t want a heavy, sticky resin like IPA or a thick, chocolatey stout. When we’re organizing cookouts around perfectly glazed meats and smoky charred vegetables, we want a summertime beer to complement the food, the weather and the occasion.
What makes a good summertime beer? In my opinion, you can’t sum up this question with just one beer style. It’s the entire summertime feeling, either poured into your favorite glass, enjoyed straight out of the bottle, or nowadays, out of a silver-topped 16-ounce can.
Summer to me means enjoying the outdoors, food, family and friends. It reminds me of the smell of freshly cut grass, the sound of meat sizzling on a piping hot grill, the playful laughs of children playing, and the slide of a screen door and the “dinner time” yell that follows it.
Whether you’re on a mountain top, the beach, camping with friends and family or in the backyard, hopefully these beers will enhance your experience and cool down the dog days of summer. ■
Trumer Pilsner
Berkeley, California
For over 400 years, Trumer Pils has been brewing to the exact standards of the “Reinheitsgebot,” or Austrian Beer Purity Law. The ingredients are just water, malt, hops and yeast that are fermented for three weeks to create a simply satisfying, refreshing and crisp brew. This is the perfect balance of bitterness and a crisp, refreshing nish that is not too carbonated. It’s an easy drinking light beer but with perfect grassy and earthy notes. Trumer is one of the few breweries that makes only one style of beer, and their dedication shows when tasting this truly re ned Pilsner.
Fort Point KSA Kölsch KSA Kölsch
San Francisco, California
Fort Point KSA Kölsch style is another great avorful lighter style beer. KSA combines a mixture of American bittering hops and traditional German malts to create a complex yet crisp take on the Kölsch style. Munich and Vienna malts construct the beer’s robust, rich grain avor, while Saphir and Warrior hops bring balance through a clean nish. KSA’s old-school style, blended with bright, updated ingredients, makes this beer a classic on all fronts.
Firestone 805 Cerveza 805 Cerveza
Paso Robles, California
805 Cerveza is the newest style of summertime beers—the Mexican-style lager. It’s a lighter golden ale with a simple twist that provides easy drinking with bright citrus on the nish. This beer can be enjoyed a er a long, hot descent down your favorite mountain bike trail, on the beach a er an epic surf session, cooling o from the blazing hot cement at your local skatepark, or just giving “cheers” around a camp re. This Cerveza is brewed with premium Pilsner malt and mashed with the intention of providing a crisp, clean, dry, yet approachable beer with a hint of lime. Firestone’s original intention is to showcase a rich malty avor. This new style of beer really brings out all the refreshing tastes of summer.
